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This gooey spicy black bean skillet is my go-to for nights when I don't want to work hard but still want something that fills me up. It's loaded with melty cheese, bold spices, and black beans. You take simple pantry finds and whip up a comforting meal with Mexican vibes in about twenty minutes.
This one started as a 'what's left in the fridge' situation and turned into a top pick at my house because it's so bold and cheesy that everyone always asks for seconds.
Irresistible Ingredients
- Lime wedges: Squeeze these over at the end for a fresh pop Look for limes that feel really heavy and have smooth skin
- Reduced fat sharp cheddar cheese: This gets all bubbly and gooey Go for a strong cheese so you taste it through all the seasoning
- Red enchilada sauce: Adds tang and juicy goodness If you can, choose one with lots of chili flavor I like using Frontera brand
- Black pepper: Crack some fresh for a nice gentle heat and lots of aroma
- Salt: Keeps all the flavors from tasting flat Try kosher salt if you have it
- Black beans: This is your main protein star Rinse and drain them to keep things tasting bright
- Crushed red pepper flakes: Sprinkle in for just a touch of heat Use more or less depending how much spice you want
- Ground cumin: Adds cozy, earthy notes Use a jar that’s still fragrant
- Smoked paprika: Brings a subtle smokiness Spanish varieties nail the flavor
- Tomato paste: Makes things rich and a little sweet If you find double concentrated, even better
- Garlic: Keeps things zippy and warm Fresh garlic packs the most punch
- Onion: Gives a savory base Go for firm onions with tight skin
- Olive oil: Pulls it all together and keeps things silky Extra virgin has the most flavor
Simple Steps
- Dive in with lime:
- When you pull it from the oven, grab your oven mitts and hit each serving with fresh-squeezed lime That makes every bite extra tasty
- Bake & melt the cheese:
- Scatter the cheddar on top Pop your skillet into the hot oven Let it go for five to ten minutes until the cheese is bubbly and golden
- Mix in beans & sauce:
- Dump in the rinsed black beans, toss with salt and pepper, and pour in the enchilada sauce Give everything a stir Let it simmer a second
- Wake up the spices:
- Scoot the onions over, stir in tomato paste, smoked paprika, cumin, and pepper flakes Toast them about thirty seconds, then mix it all together
- Sauté garlic and onion:
- Heat olive oil in your biggest oven-safe skillet over medium Toss in chopped onion, cook two-three minutes, stir every so often until soft Add minced garlic Cook about a minute, just until you smell it but before it turns brown
- Gather gear & preheat:
- Flip your oven on to four hundred fifty degrees Let it warm up while you prep
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I honestly love when the cheese gets all toasted and stretchy in the oven. The smokiness from the paprika takes this dish over the top. I still laugh about us not even bothering with plates the first time—everyone just dug in together from the pan.
Keep It Fresh
Stash any leftovers in the fridge for three days in a sealed container. Want it hot? Zap single servings in the microwave or gently warm on the stovetop. You can also freeze, then reheat straight from frozen—just splash in a little water first.
Swap Ideas
No black beans? Use pinto or kidney beans instead. Don’t want cheddar? Try Monterey Jack or your favorite dairy-free cheese. If all you’ve got is regular paprika, add some extra cumin and chili powder to get that smoky boost.
How to Serve
Scoop those cheesy beans onto quinoa or rice for a hearty plate. They’re perfect tucked in burritos, tacos, or stuffed inside a sweet potato. Add toppings like avocado slices, cilantro, or pickled jalapeños for extra fun.
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Where It Comes From
This skillet pulls inspiration from big Mexican flavors, brought together in an easy weeknight American way. You get all those warm, smoky, spicy bites with stuff you probably have on hand.
Frequently Asked Questions
- → Could I swap the sharp cheddar for another cheese?
Definitely! Try it with Monterey Jack, pepper jack, or whatever gooey cheese you like best.
- → Will it work for meal prep?
Totally—make it ahead and just warm up portions later in the oven or microwave whenever you want.
- → Can I throw in more veggies?
Go for it! Mix in chopped zucchini, corn, or bell peppers for extra crunch and color.
- → How do I make it less or more spicy?
Dial back or leave out crushed red pepper for milder flavor, or toss in sliced jalapeños if you’re after more kick.
- → Any ideas for serving it up?
Enjoy with warm tortillas, steamed rice, avocado slices, some fresh cilantro, or a little Greek yogurt on top.